Recipes from our vendors
Sweet Potato Collard Green Stuffed Peppers (vegan)
4 red bell peppers
1 cup cooked rice
2 thawed Sweet Potato Collard Green Veggie Burgers
Salt & pepper
Preheat the oven to 350 degrees. Cut the top off a red bell pepper, remove ribs and rinse inside to remove seeds. Layer cooked rice and thawed veggie burger in the cavity. Lightly drizzle olive oil over the pepper and brush over the sides. Sprinkle the outside of the bell pepper with a pinch of salt and pepper. Arrange peppers upright in an oven safe dish. Bake at 350 for 45 mins or until peppers are tender
White Bean Broccoli Rabe Mushroom Caps
36 white mushrooms
2 thawed White Bean Broccoli Rabe Veggie Burgers
¼ cup dry white wine or vermouth
1 small pat of butter
¼ cup Parmesan cheese
Salt & pepper
Remove mushroom stems by twisting and pulling them gently from the cap. Heat a pan over medium heat and add the butter and mushroom bottoms. Season with a pinch of salt and pepper, to taste, and cook over medium heat, until moisture emerges from the mushrooms and evaporates (5 to 7 mins) Stir in the vermouth and cook an additional 5 to 7 mins until mushrooms are tender. Remove mushrooms from heat.
Preheat the oven to 350 degrees F. When the mushrooms have cooled slightly fill each bottom with a spoonful of thawed veggie burger. The stuffing should be firmly packed in the mushroom bottom and crest over the top of the mushroom. Arrange the mushrooms on a baking sheet and sprinkle with parmesan cheese. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes.
Spicy Three Sisters Tex Mex Cabbage Rolls
12 cabbage leaves
4 thawed Three Sisters Veggie Burgers
Diced jalapeno peppers (if desired)
½ cup of shredded cheese
Salsa, sour cream or guacamole to garnish
(Tip: making your own sauce allows you to control the salt content. Double or triple this recipe and freeze the rest for future meals)
1 can of tomato sauce (8 oz)
¼ cup vegetable oil
2 tbsp flour
1 ½ cup water
2 tbsp chili powder
¼ tsp each garlic, cumin and onion powders
Salt to taste
Bring a large pot of salted water to a boil. Drop in the cabbage leaves two or three at a time for approx 30 seconds. Leaves will soften and turn bright green. Remove cabbage leaves and let cool on a paper towel.
Meanwhile in a medium sauce-pan. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
Preheat the oven to 375. Divide each Three Sisters Veggie burger in half and form into logs. Wrap the softened cabbage leaves around the veggie burgers and lay seam side down in a lightly oiled, oven safe baking dish. Repeat for each cabbage leaf, and nestle them closely together in a single layer.
Spoon the enchilada sauce over the cabbage leaves. Sprinkle with shredded cheese and diced jalapeno peppers (if desired). Bake uncovered for approx 25 mins. After removing from the oven, let the dish sit for 10-15 mins before serving. Garnish with your favorite salsa, sour cream or guacamole.
Roasted Sweet Peppers, Red Onions, Multi-colored Cherry Tomatoes, with Garlic, Basil and Sundried Tomato Paste, Tapenade and Balsamic Vinegar with Mozzarella Cheese
2 sweet peppers, red, orange or yellow, roughly cut up
1 medium red onion, sliced thinly and cut into halves
5-6 cloves of garlic, finely minced
1 pint of multi-colored cherry tomatoes, cut into halves
3 tablespoons of virgin olive oil
3 tablespoons of balsamic vinegar
5 fresh basil leaves, finely chopped
½ teaspoon of salt and freshly ground black pepper
3 tablespoons of Pickle-Licious sundried garlic paste
3 tablespoons of tapenade
1 small mozzarella cheese, cut up into small bite size pieces
* red crushed pepper flakes optional, about 3 shakes, or ¼ teaspoon.
Preheat the oven to 375 or 400 degrees. Place foil on a cookie sheet and reserve for the next step.
Cut up all the raw vegetables, (peppers, onions, and cherry tomatoes) and place in a large bowl, so that you can season with salt and pepper and add the olive oil, and balsamic vinegar and toss, so that the marinade coats the veggies. Place the mixture on the cookie sheet and bake for 35 minutes.
Prepare your pasta after the veggies have cooked, and make it al dente. Then drain the pasta and add the roasted veggies, along with the chopped basil, red crushed pepper (optional), sundried garlic paste, tapenade and toss well. Then add the fresh mozzarella cheese and toss, so that the cheese oozes and blends in. Adjust the salt and pepper to taste and serve hot or room temperature.
You might add grilled shrimps or grilled chicken to make it more of an elaborate dish.
Grass fed beef, lamb, pork, and chicken
Cook Campus Farm
Pork and goat products
Davidson's Exotic Mushrooms
Portabello, Crimini, Shiitake and many other varieties of mushrooms.
Farmer and the Chickpea
Seasonal menu items from Locally Grown Produce, Specialty Cheeses and Meats
Franks Pickled Peppers
Pickled peppers, salsas, and condiments
Fresh fruit and vegetables
Farm Fresh Dairy Products
Artisanal ice pops
Gourmet Fruit and Nuts
Dried fruit and nuts
Jersey City Veggie Burgers
Handmade veggie burgers unlike any you've had before.
Judith's Dessert Boutique
Neil's Sharpening Service - Neil will be here the 1st Friday of each month
Mobile shapening service - Knives, scissors, tools etc.
Neshanic Valley Beekeepers,LLC
Honeys, Bee wax products - soaps and candles a
Specialty Italian dinners - frozen fresh
Pickle products, sweet peppers, hot peppers, olives, artichokes, etc.
fresh baked breads, and desserts
Stace of Cakes
Gluten free granola and cookies.
Stefan's Pure Blends
Stuffed cabbage, pierogi, smoked kielbasy, bacon.
Fresh fruits and vegetables.
Unionville Vineyards wine.
Valley Shepherd Creamery
WoodsEdge Wools Farm
Llama and Yak sold by the cut - frozen.
Yona's Gourmet Delights
Hor d'oeuvres & Quiches.